Ingredients
- Toor Dal - 1 cup
- Small onions - 10 (peeled)
- Green chilli - 2
- Red chilli - 3
- Tomato - 1 (chopped)
- garlic - 1 full (peeled)
- Asoefitida - 1 tsp
- Chilli powder - 1 tsp
- Turmeric powder - ½ tsp
- Ghee - 2 to 3 tsp
- Grated coconut - ½ cup
- Mustard seeds
- Cumin seeds
- Coriander leaves
- Curry leaves
Preparation
- Pressure cook dal, small onions, chopped tomato, green chilli, peeled garlic, asoefitida,turmeric powder by adding 3 cups of water.When the dal is cooked, mash it and make it to a soft paste consistency.
- Take ghee in a pan and add when hot add mustard seeds. When they splutter add curry leaves, red chilli and saute them.
- Now add the dal mixture and add little bit of water.
- Add the chilli powder and cook for 5 mins.
- Meantime, grind the coconut and cumin seeds and make it a soft paste by adding little water.
- Add the coconut paste to curry and add salt to taste.
- Let it cook for 5 more mins and garnish with corriander leaves.
Parupu kuzhambu is ready. Best if served with appalam and ghee.
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